Thursday, October 25, 2012

Spaghetti Alla Primavera

I tried this recipe, and liked it so much that I made it three times in a month. I loved the taste: clean, light, yet complex. I don't love pasta that's too saucy, not something with too much cream or cheese, but I liked this dish very much. There was just enough cream and cheese to cling on the pasta, and no sauce pooling at the bottom of the dish.

I will definitely make this again. But for my husband and sons, I might have to add grilled chicken or something. They kept asking, "No meat?"

I added a lot more vegetables called for in the recipe, and I still didn't think I had enough vegetables. I used 1 lb. asparagus, 1 full head of broccoli, 2 zucchini, 2 squash for my recipe.
Heat 5 Tbsp oil in a skillet over medium heat. Add 2/3 of the garlic, cook until golden. Add mushrooms; cook until golden, about 3 minutes. Add vegetables, cook for 3 minutes. Add pasta, cream, Parmesan, and butter; season with salt. Toss to combine. Transfer to a platter.

It was so good that we started eating, and I forgot about taking pictures. I've been very lazy with taking pictures lately, so I hardly have any picture of the prep. Sometimes, the only pictures I might have are those taken with my old clunky blackberry.